Grated pie. Grated pie from Alla Kovalchuk: recipe and cooking secrets Everything will be delicious shortbread pie with apples

Juicy apple filling and a delicate crispy hat - Alla Kovalchuk told how to properly cook a grated pie, beloved since childhood.

Cooking

Whisk eggs with sugar. Add butter, slaked soda, salt and flour. Knead a soft elastic dough.

Separate a third from it, wrap in cling film and put in the freezer for at least 20 minutes.

Wrap the remaining part in cling film and put in the refrigerator.

For the filling, cut the apples in half, remove the seeds and peel and cut into slices 5-7 mm thick. Add cinnamon and stir.

Melt butter with sugar in a pan. Add apples. Caramelize them for about 15 minutes until amber. Transfer the apples to a bowl and let cool.

Place most of the dough between two sheets of parchment and roll out to the size of a baking sheet.

Transfer the pastry sheet to a baking sheet and remove the top parchment. Using your fingers, spread the dough over the entire surface of the baking sheet and form sides 1.5-2 cm high.

Spread the cooled filling in one layer so that the apples completely cover the dough.

Take the second part of the dough from the freezer and grate it, spreading it over the entire surface of the pie.

Bake 25-30 min. at 180°C. Cut the finished cake while still hot into portions and let them cool. Then sprinkle with powdered sugar.

In the morning I baked a grated pie, in the afternoon I wanted to drink tea - and no longer found what to put on a plate. Sadness! However, I console myself with the fact that since the grated “happiness” disappears so quickly in the bowels of the stomachs of my household, it means that it really deserves an excellent rating.

I bake grated pie according to my grandmother's recipe. My mom used to make it the same way. My sister and godmother do the same and, I hope, my daughters will bake in due time. I am sure that most experienced housewives know this recipe - they know and cook quite often. Nevertheless, I want to remind those who know how and know once again (what if you haven’t baked it for a long time?), And for those who are just setting off on a grand voyage across the vast ocean of cooking, I’ll tell you what I know myself.

Ingredients

• 200 g butter;
• 3 cups flour;
• 2 eggs;
• 1/3 tsp soda;
• 1/2 tsp salt;
• 1 cup of sugar;
• thick jam or jam.

Cooking

We take out the butter from the refrigerator. We are preparing not chopped dough, but ordinary shortbread, so we do not need ice cream butter, we leave it in the kitchen for a while. When it is quite easy to cut with a knife, divide it into 6-10 parts (solely for convenience) and put it in the bowl of a food processor.



We measure sugar. If you are not a sweet tooth, prefer restrained sweet desserts, feel free to reduce the indicated amount.



Break eggs into a bowl, add salt, soda. Please do not neglect salt - it is simply necessary for the perfect and balanced taste of shortcrust pastry: without it, it turns out to be bland, flat, uninteresting.



Mix the contents until smooth. No creamy textures or air-smooth masses are required, you just need to combine the butter with the eggs.



And start adding flour. I never measure its amount, I always pour it "by eye". You should have a smooth dough that is fully balled up and does not stick to the sides of the food processor. If you clench it into a fist, then your fingers will also remain clean (greasy, but not in the dough).

This is two cups of flour. Little, the dough is liquid. Of course, if you bake it, then the product most likely will not spread, but this is far from what we need, and not what is required for a grated pie.



Two and a half glasses. Better, much better, but still not the same. The dough is soft, but does not hold its shape, it is almost impossible to form the product we need from it.



Three glasses. Almost perfect, but pay attention to the walls of the bowl - they are a little oily. In principle, you can stop at this stage, however, purely intuitively, I added two more tablespoons of flour.



And now I think that I got what I needed. Sand dough is ready. Elastic and soft, gentle and pleasant.



We divide it into two parts - a slightly larger and a slightly smaller one. With the larger one we create, while the smaller one is sent straight to the freezer.



The one in the work, roll out into a rectangle. The dimensions of the rectangle should be equal (plus or minus) to the dimensions of the pan in which you will bake the cake.



Gently transfer the dough layer into the mold. If something breaks somewhere, do not worry - it is absolutely not important and not important. By and large, you can generally omit the rolling stage and immediately stretch the dough in the form with your fingers. It turns out a little longer, but you do not need to wash the rolling pin. Choose your option.

So, we transfer, if necessary, we level the edges, we press the torn places.



We are looking for jam, jam or jam (we make a grated pie with jam, remember?). In my opinion, the tastiest thing is obtained with currant jam - it has a pleasant sourness, which, in company with shortcrust pastry, “looks” simply amazing. This time I had apricot jam with rosemary - bright in taste, with a pleasant coniferous aftertaste, barely sour, but very fragrant. If the jam you found is watery, I recommend mixing it with a tablespoon of starch or flour. Or - boil down to a "thick drop" that does not spread.



I intentionally did not write the amount of jam - focus on your shape, on the density of the jam, its fluidity. Usually 4-5 tablespoons are required, no more - the jam will flow. Of course, you can pour out half a can from the heart (after all, we are trying for ourselves, why be greedy?), But a measure is required in everything: the excess jam will flow out, fry, burn.

Spread the jam evenly over the surface of the dough.



We take out the second “ball” from the freezer and begin to rub it on a coarse grater. This process is not the easiest, uncomfortable and unpleasant. If you put the grater on the board, the dough will fall in one place and inevitably stick together, so you need to keep it on weight. You can use the services of a meat grinder, but the “worms” that come out of it must be immediately caught and determined for permanent residence.



The dough that you rub should be evenly distributed over the pie.



We put the cake in an oven preheated to 180 degrees, bake until a pleasant golden color for about 25 minutes.



We take out the finished grated pie from the oven and leave it alone for 3-5 minutes, after which we cut it with a sharp knife. After cooling, you can only break it into pieces, so do not forget about this moment.



When the cake has completely cooled, transfer it to a dish and invite everyone to drink tea. However, I am sure that the latter is superfluous: by this moment, the household will already sit at the table and begin to nervously knock with spoons.

Options are possible!

Toppings in grated pie recipes

The easiest way is to experiment with the filling. In addition to jam, jam, marmalade and confiture, you can use:
- cottage cheese, curd masses and various pastes based on it;
- poppy;
- nuts;
- various dried fruits (raisins, prunes, dates, dried apricots);
- fresh berries (cherries, sweet cherries, currants, blueberries, cranberries, lingonberries);
- condensed milk;
- chocolate;
- coconut flakes;
- meringue;
- twisted lemon mixed with sugar;
- fresh apple, cut into small pieces or chopped on a coarse grater.

Test experiments

In addition, you can experiment with the test. It's great to add chopped nuts to the part that "goes" to the top of the pie (grated crumbs). It turns out great with a small amount of oatmeal - they add an extraordinary crunchiness. In addition to the fact that the pie is sprinkled with grated dough, you can cook the streusel separately - it will be unusually tasty, elegant and even festive.

Lean grated pie

During fasting, it is most difficult for me to give up the usual sweet. I really love all kinds of cakes and mousses, jellies and sweets, cookies and pies, and when I have to limit myself in such simple joys, I immediately begin to feel deeply unhappy. For such periods of abstinence, I specifically select recipes that can be implemented during fasting.
Grated pie is quite realistic to adapt for such needs. Of course, the difference between real butter and vegetable margarine is colossal, however, believe me, when you are desperate for sweets, this cake seems like a luxury and just a masterpiece of culinary art.

Ingredients for lean pie recipe

200 g vegetable margarine;
3 cups flour;
1/2 tsp soda;
1/3 tsp salt;
1 cup of sugar;
3-4 st. l. ice water;
jam or jam.

How to make grated pie in Lent

Sift flour, salt and soda into a deep bowl, add sugar. If you are not a fan of richly sweet dough, and the jam that is on hand also contains too much sugar, I recommend reducing its amount.

Grind margarine (preferably frozen) on a grater, mix with flour and, adding a few tablespoons of very cold water, collect the dough into a ball. We divide it into two parts (larger and smaller), wrap it in a film and put it in the refrigerator for half an hour.

After the specified time, we take out most of the dough, roll it into a rectangle and transfer it to the form in which we will bake the cake. If necessary, we fasten the torn places with our fingers, smooth out the bumps.

On top of the first part of the dough, evenly distribute a few tablespoons of jam.

We take out the second part of the dough and rub it on a grater, scattering small crumbs immediately over the entire surface of the pie.

We bake at a temperature of 180 degrees until a pleasant golden color - about 25 minutes.

We take the pie out of the oven, wait 5-7 minutes, then cut it - always hot. Serve after complete cooling.

Do you want to cook an original and delicious dessert? We offer you a great option - grated pie from Alla Kovalchuk. The recipe and cooking instructions can be found in the article. We wish you culinary success!

general information

“Everything will be delicious” is the name of the Ukrainian TV show hosted by Alla Kovalchuk. How is it different from dozens of similar programs? Viewers are offered the recipes of our grandmothers. In October 2015, a program went on the air that showed how to make a grated pie. Did you miss this episode? Dont be upset. Now we will provide the necessary information.

Grated pie from Alla Kovalchuk: recipe

List of ingredients:

• 1 kg of apples (any variety);
• ground cinnamon - half a teaspoon;
• 0.4 kg of sugar;
• medium lemon;
• 475 g butter (82.5% fat);
• two eggs;
• powdered sugar - packaging (60 g);
• ½ tsp salt;
• 960 g of high-quality wheat flour;
• 2 tsp soda food.

Practical part

Finally

Both an experienced and a novice hostess will be able to prepare a grated pie from Alla Kovalchuk. The recipe described in the article is simple to perform and low-cost in time.

I want to bring to your attention a cake that was a favorite for many in childhood. It will be a grated pie from Alla Kovalchuk, a participant in the MasterChef project, with deliciously tender caramelized apples.

If earlier it happened that a grated pie spreads due to the juiciness of the filling, then this time a dessert will definitely come out, which is what you need! The grated pie will have a whole shape with a delicious filling, and on top you will get a fragile crust, sprinkled with sweet powder.

Ingredients:

• 470-500 g wheat flour
• 500 g apples
• 200 + 50 g butter
• 150 + 50 g sugar
• 2 C1 eggs
• 1 lemon
• 1.5 tsp soda
• a pinch of cinnamon
• a pinch of salt
• powdered sugar for dusting

Cooking grated pie from Alla Kovalchuk

To prepare this shortcrust pastry, we will mix all the liquid ingredients with the dry ones. So, we can easily control the consistency. Because if you overdo it with flour, it will turn out clogged, dense.

Take chicken eggs, mix the yolk with the protein just with a whisk, you do not need to beat into a fluffy foam. Then add sugar and beat with a whisk.

Add quenched soda with lemon juice to the egg mass. As a result, your shortcrust pastry will come out with a pleasant lemon flavor.

Before starting the cooking process, place the butter in a bowl and melt it in the oven or in a water bath (do not bring to a boil). Then take it out and set it aside to cool down to body temperature.

If you combine hot butter and flour, the flour will come together in lumps and it will be difficult to knead a homogeneous dough. In baking, respectively, then poorly baked places will come across.

Pour the cooled butter into the eggs, mix with a whisk.

The liquid part is ready. Now add the sifted flour.

Add the flour little by little while mixing quickly.

Remember, the more you knead the dough with your hands, the more it hardens. So don't overdo it. It should turn out tender, moderately dense, not stick to your hands. This remark is especially important for grated pie.

Pinch off a piece (less than half) and put it in the freezer. We will then rub this piece, and sprinkle it with grated pie.

In the freezer, the gluten does not disperse, and the crust after baking will turn out to be crispy and airy.

Send a larger piece of dough just to the refrigerator, covering it with a towel. Leave it on for 10-15 minutes to make it elastic.

Any, but not soft apples are suitable for grated pie. Otherwise, the apples will turn into a thin puree, which can spoil the preparation of the grated pie.

Peel the apples from the seed pod, leaving the skin on as desired. Slice the apples.

Heat the butter in a frying pan, put the apples and cinnamon, sprinkle with sugar.

Saute apples for about 5-10 minutes until soft.

Take out a large piece of cake and roll it out between two sheets of baking paper. Put the dough in a baking dish, make low sides.

Spread slightly cooled fried apple slices on top.

Remove the second piece of dough from the freezer and rub it on a coarse grater on top of the apple layer.

The grated pie is baked at a temperature of 180 degrees for about 20-30 minutes.

Grated apple pie from Alla Kovalchuk is ready! Cool and sprinkle with powdered sugar on top.

Bon appetit!